Inside Out Pot Pies

As I am sure you are all aware, I have a slight obsession with Pinterest and FoodGawker. Both are really awesome resources for finding things (and recipes!) that you wouldn’t normally know about. Well, when I saw this recipe, I knew I had to try it. I love everything about Fall and this really helped curb that fall meal craving I had been having. Plus, this is one of the easiest meals I have ever made. Seriously.

Note: I did switch a few things from the original recipe, but I think this really lends to some creativity.

Inside Out Pot Pies

• 1 sheet of puff pastry THAWED (the box is in the freezer aisle, near the desserts, and comes with two sheets)
• 2 cans of cream of chicken soup
• 1/2 cup of milk (I used 2%)
• About 2-3 cups of diced or shredded chicken (I used baked, but it would be good with store bought rotisserie or even canned)
• 2-3 cups of veggies ( I used frozen mixed, but I would probably use whatever I have in my fridge just to use the leftovers)
• Seasonings of your choice (I used Garlic powder, onion powder, salt and black pepper)
• Flour for dusting your workspace

Directions:

• Preheat your oven to 400 degrees.
• Prep your workspace by dusting a with some flour.
• Roll out your sheet of puff pastry and cut into 9 square pieces. I used a pizza cutter and it worked very well!
• Place pieces on cookie sheet and bake for 15 minutes until golden.
• While that cooks, mix cream of chicken soup, milk and seasoning in a pot and bring to a simmer.
• Add chicken and veggies and cook until thoroughly heated.
• Pull puff cubes out of the oven, break open, place on plates and pour soup/chicken mixture over the top

That is it! Seriously, could it be easier? Let me know if you try it and what you think. I’d love to hear of any changes you make or twists you throw in. I plan on making this all winter long, so your ideas might be very helpful!